Bun: 7/10
I wasn’t totally crazy about the bun – it didn’t taste as fresh as I would have liked and fell apart easily.

Burger:bun ratio: 7/10
This was a little off – at first sight, it looks pretty even, but the meat was a solid patty and the bun fell apart pretty easily which made the ratio a little off. I wouldn’t change anything about the meat, I would replace the bun with a sturdier, breadier bun. (:

Logistics: 7/10
This is where this burger takes a hit! This was very much a vertical burger and while the stature made for a great presentation, it was pretty difficult to eat without making a giant mess.

Fries: 10/10
I loved the fries! Not too mushy, not too crispy, not too salty, not too bland, not too big, not too small. They were delicious!

Directions
1. Rinse sorghum thoroughly.
2. Combine sorghum, bone broth, ghee & sea salt in a medium pot and bring to a boil. Reduce heat, cover and let simmer until sorghum is tender, about 45 minutes.
3. In a large pan, heat avocado oil, then add onion, cooking until translucent and fragrant.
4. To the large pan, add the cabbage and cook for another 10 minutes.
5. Set cabbage/onion aside and cook sausage in large pan until thoroughly cooked.
6. On a large plate, combine cabbage/onion & sausage, then top with sauerkraut, hemp hearts and sea salt.
7. Enjoy immediately!

This week, the burger quest headed west to Golden Valley Ranch Brewery. I feel safe saying this is one of the best burgers I have had to-date in Portland. Here’s my review!

Meat: 9/10
Melt in your mouth meat. Incredibly moist. Flavorful. YUM. Their beef comes from their own ranch which is amazing and perhaps why it is so tasty. The cattle is grain and grass fed – the only thing I would love is for the cattle to be 100% grass fed but otherwise, this was some of the best, tastiest, freshest, most flavorful burger patties I’ve had in a long time.

Burger:bun ratio: 8/10
Because the burger was so large and juicy, it overpowered the bun every so slightly, but I’m certainly not complaining. The Kaiser roll bun was tasty, made locally from Portland French Bakery.

Toppings: 9/10
On their ranch, GVB has an organic garden from which they source the majority of their vegetables. Amazing. Plus, the burger came with a very tasty dill pickle which makes me particularly happy. Also. Tillamook cheese, the world’s best cheese. Also. The dijonaise sauce was delightful.

Condiments: 10/10
What can I say? They have the world’s best condiments, Portlandia ketchup & mustard. This is my favorite brand of ketchup and mustard, so I was a happy camper. (:

Logistics: 8/10
Bc the patty was so large and juicy, it was a little bit of a logistical challenge, but a challenge I will take on any day of the week.

Fries: 8/10
The fries were thick cut steak fries. Not too salty, not too mushy. They were great, especially with that amazing Portlandia ketchup!

Total score: 60/70

Want more? Here are all the burgers from my quest and here are all the reviews!

Meat: 7/10
The meat was ok. The menu didn’t say anything about it being grass-fed and for me, grass-fed always has a much better flavor. It was on the dry side – in general, the meat just lacked general flavor.

Directions
1. In a saucepan on medium heat, combine the butter and avocado oil. Once the butter begins to melt, stir in onion and garlic, mixing occasionally, until translucent and fragrant.
2. Add in the zucchini and cook for another 10 or so minutes. Then add the bone broth, sea salt & collagen, letting simmer for an additional 10 minutes.
3. Transfer everything into a blender and blend until smooth and creamy. I use a Blendtec and it makes the most dreamy soup known to man. (:
4. Immediately transfer to a soup bowl, top with hemp hearts and enjoy!

Meat: 7/10
The meat was ok. The menu didn’t say anything about it being grass-fed. Grass-fed been always earns an extra point in my book. The meat was cooked medium rare and had the right amount of moistness. Personally, I could have been happy with a patty half the size; it was just a TON of meat.

Bun: 7/10
The bun was ok but I usually like the bun a little toasted and super fresh-tasting. This but wasn’t bad by any means, but nothing special either.

Burger:bun ratio: 8/10
I think this is one of the rare occasions the patty might even overpower the bun! There was just so much meat…

Toppings: 7/10
Typical toppings – roma tomatoes, sliced red onions, lettuce, pickles. They were fine – nothing to write home about necessarily, but not terrible either. The menu didn’t say anything about them being local/organic, I would be curious to know.

Condiments: 6/10
The condiments they had were the standard types of condiments with various added ingredients like sugars and additives I’m not crazy about. ): I’m all about the real ingredient, no sugar added types of condiments!

Logistics: 6/10
Although this was a beautiful burger at first glance, it was also a messy, messy burger. I blame the sheer volume of burger, just too much of a good thing, started falling apart within the first bite, EEK.

Fries: 8/10
Larger steak fries that weren’t overly seasoned! You could also substitute sweet potato friends which is always a win in my book.

Directions
1. In a pan, saute ground beef, cooking for 7 – 10 minutes or until meat is cooked.
2. Meanwhile, in another pan, melt butter, then add onion and garlic, cooking for 3 – 4 minutes or until fragrant.
3. Add in the veggies, ground beef and spices to the onion/garlic pan. Mix thoroughly and simmer until the zucchini and eggplant can be pierced with a fork, about 12-15 minutes.
4. Transfer to a bowl, top with fresh basil and serve immediately!

Directions
1. Preheat oven to 350 F and lightly spray glass baking pan with coconut oil spray.
2. Mix mustard and honey in a small bowl. Place coconut flour in another bowl, coconut flakes in a third bowl.
3. Dip both sides of the chicken into the coconut flour.
4. Then, coat both sides of the chicken in the mustard/honey mixture.
5. Finally, generously sprinkle top side of chicken with unsweetened coconut flakes.
6. Place chicken in a glass baking pan and bake for about 40 minutes, or until the coconut crust is golden brown.
7. Serve immediately! I like to dip this chicken in my favorite ketchup, Portlandia Ketchup. (:

Fries: 7/10
I liked the fact that the fries came unseasoned, so you could season to your flavor level. They also had an abundance of seasonings, something for every pallet. Thumbs up for the sweet potato option. They could have been crispier but they were a good size – not too skinny, not too far.